Edible Ingredient is sponsored by La Montañita Co-op.

Butternut Squash and Blue Corn Tart

Recipe and photo by Stephanie Cameron
Servings: 8 people



  • 1 1/2 cups cooked butternut squash*
  • 1/4 cup pure maple syrup
  • 1 tablespoon light brown sugar
  • 2 1/4 teaspoons arrowroot starch or cornstarch
  • 1/2 tablespoon ground cinnamon
  • 1/4 cup butter room temperature
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1/8 cup warm water

Tart Crust

  • 3/4 cup blue cornmeal**
  • 3/4 cup yellow cornmeal fine grain
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 tablespoon anise seed lightly crushed
  • 1/2 cup cold butter diced
  • 1 egg yolk beaten
  • 1/3 cup ice water or more as needed


  • To make the crust, whisk dry ingredients together. Cut in butter until crumbly. Add egg yolk and stir with a fork. Add ice water and stir until the mixture holds together when squeezed. Form into a ball, flatten into a disk, and chill for at least 2 hours or up to a day ahead of time. Bring to room temperature before using.
  • Combine all filling ingredients in a high-powered blender or food processor and blend on medium speed for about 3–4 minutes until batter is smooth.
  • Preheat oven to 350°F. Press and shape dough into a 9-inch tart pan. Parbake by placing tart shell on a sheet pan and bake for 10 minutes. Remove crust from the oven.
  • Pour the filling into tart crust. Bake for 50 minutes or until a toothpick comes out clean. Cool tart on a wire rack for 15–30 minutes. Serve with toppings of choice.


*Note: To cook butternut squash, preheat oven to 350°F and cut squash in half, removing seeds completely. Add 2–3 cups of water to a large ceramic baking dish. Poke holes around the squash with a fork and place squash in the dish, flesh side up. Bake for 60–90 minutes, until a fork easily pierces the flesh. Let the squash cool for about 20 minutes before peeling the skin off. Puree squash in a food processor or blender until smooth. Store in an airtight container in refrigerator until needed.
**Sourcing note: La Montañita Co-op carries Tamaya Blue Corn and Tamaya Yellow Corn in their bulk section.